THE CARLYLE RESTAURANT
A long-time favorite among eastside neighbors, the 90-seat restaurant, designed in the English manor house style by the late Mark Hampton, marries luxury with intimacy. Patrons feel at home at once, ready to devote their full attention to the menu that spotlights dishes from Executive Chef James Sakatos' native Greece, classic French influences and the finest regional American ingredients.

The larger of the restaurant's two intimately lit rooms features plush chintz-covered banquettes, Aubusson rugs and mirrored alcoves, set off by a dramatic six-foot-tall floral arrangement. Just off the main room, a smaller dining room shimmers in Fortuny silk. Throughout, English hunting scenes by Fores, as well as engravings by Redoute and Liliacae, complete the country house ambience.

Sample Menu

Appetizers
Tartare of Hamachi and Blue Fin Tuna, Tat Soi, Mizuna, Balsamic and Soy
Seared Hudson Valley Foie Gras, Roasted Mission Figs, Port Reduction
Half Maine Lobster Salad, Avocado, Arugula, Tomatoes, Pea Shoots
Celeriac Remoulade Sea Scallop, a la Plancha
Butternut Squash Veloute, Ragout of Duck Prosciutto, Brussel Sprouts
Salad Grecque

Entrée de Poisson
Alaskan Halibut Braised in its own Jus, Mousseline of Sunchokes, Sauce Duglere
Roasted Maine Lobster "Americaine" Crushed Carrots, Truffled Basmati Rice
Steamed Black Bass, Barigoule of Artichokes, Sauce Vierge
Fresh Dover Sole from La Rochelle, Grilled or Sautéed

Entrée de Viande
Colorado Rack of Lamb, Confit of Lamb Shoulder, Tender Coco Beans
Grilled Veal T-Bone Steak, Grilled Zucchini, Japanese Eggplant, Tomato, Roasted Garlic
Prime Aged Ribeye, Roasted Foie Gras, Giant Fries, Sauce Bercy
Roasted Blue Foot Chicken Cepes, Roasted Fingerling Potatoes